This lush and incredibly tasty pie with crispy edges and aromatic filling will impress anyone. Mushroom pie is prepared very quickly, because the dough does not need to be aged to infuse.
It is necessary
- - 400 g sour cream;
- - 1 tsp. Sahara;
- - 2/3 teaspoon of salt;
- - 1/2 teaspoon of baking soda,
- - 3 tbsp. tablespoons of vegetable oil
- - 2, 5 glasses of flour;
- - 1, 5 tsp baking powder.
- For filling:
- - 700 g of fresh champignons,
- - 2/3 teaspoon of salt.
Instructions
Step 1
Rinse the mushrooms thoroughly and place them on a baking sheet, feet up. Bake them at 220 degrees for twenty minutes. The champignons should dry up well.
Step 2
Pass the mushrooms through a coarse grinder. Add salt, if desired, add soy sauce instead of salt - it enhances the flavor of the mushrooms.
Step 3
To prepare the dough, pour sour cream into a bowl, add sugar, soda, baking powder and salt, pour in vegetable oil there and mix everything until smooth.
Step 4
Pour flour into the mixture and stir. Sprinkle some flour on the table and place the dough on top of it. Knead the dough and divide it in half. Roll one part of the dough directly on baking paper so that you get a 30x25 cm rectangle.
Step 5
Spread the mushroom filling in an even layer on a rectangle of dough. Gently transfer the dough sheet to a baking sheet.
Step 6
Roll the other half of the dough on a floured table into a rectangle of the same size. Cover the mushrooms with a second layer of dough.
Step 7
Pinch the edges of the cake. In the test, make several punctures with a fork to release excess steam. Brush the cake with an egg or strong tea leaves.
Step 8
Place the pie in the oven at 180-200 degrees and bake for about 25 minutes. Remove the finished cake from the oven, cover with a towel and leave to cool.
